Warm Pistachio-Lime Chicken Bowl with Scallion Rice, Sautéed Green Beans, and Light Avocado Cream

Instructions

1. 1

   1. In a medium bowl, mix the chicken with 1 tablespoon olive oil, the honey, the zest of 1 lime, 2 tablespoons lime juice, ground cumin, sweet paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and 30 g chopped pistachios. Toss well and marinate for 15 minutes in the refrigerator.

2. 2

   2. Rinse the jasmine rice if desired. Place it in a saucepan with the water, a pinch of salt, and the white part of 2 scallions. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Stir in the green part of 2 scallions at the end.

3. 3

   3. While the rice cooks, make the light cream. In a blender or small processor, combine the avocado, plain yogurt, 1 tablespoon lime juice, 1 tablespoon olive oil, a pinch of salt, and 1 tablespoon water if needed to loosen it. Blend until smooth and set aside.

4. 4

   4. Heat a large skillet or grill pan over medium-high heat. If you prefer to finish the chicken in the oven, preheat it to 400°F (200°C). Add 1 tablespoon olive oil to the skillet and cook the marinated chicken for 4 to 5 minutes per side, until golden and cooked through. If using the oven after searing, bake for 6 to 8 minutes at 400°F (200°C).

5. 5

   5. In another large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the green beans and sauté for 2 minutes. Add 2 chopped garlic cloves, a pinch of salt, and black pepper, then cook for 4 to 5 minutes more until the green beans are tender but still crisp.

6. 6

   6. Taste the rice, green beans, and avocado cream, and adjust with salt, black pepper, or a few more drops of lime juice if desired.

7. 7

   7. To serve, divide the scallion rice among 4 bowls. Top with the sautéed green beans and the pistachio-lime chicken. Finish with spoonfuls of light avocado cream, the remaining pistachios, the remaining scallion, and a little more lime zest or juice to taste.